Lemon Drop Icebox Dessert By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 1 hrs Chill Time: 8 hrs Total Time: 35 mins Servings: 9 Jump to Nutrition Facts Ingredients 1 ½ cup finely crushed crisp shortbread or crisp shortbread cookies 3 tablespoon butter, melted 1 ⅓ cup boiling water 1 6 ounce or 2 3-ounce lemon-flavored gelatin 2 cup chilled lemonade 1 8 ounce package cream cheese, softened ½ cup whipping cream Candied Lemon Slices (optional) Candied Lemon Slices ¾ cup sugar ¼ cup water 2 lemons, thinly sliced Directions In a medium mixing bowl stir together 1-1/2 cups crushed cookies and the butter. Line an 8x8x2-inch baking pan with heavy foil. Press crumbs into bottom of foil-lined pan; chill. In a large mixing bowl combine boiling water and gelatin; stir until gelatin dissolves. Stir in the chilled lemonade. Chill until partially set (the consistency of unbeaten egg whites), about 1 hour stirring occasionally. Meanwhile, in a large mixing bowl beat cream cheese until fluffy. With mixer running at low speed, gradually beat in partially set gelatin. In a chilled small mixing bowl beat whipping cream until soft peaks form. Fold about 1/2 cup gelatin mixture into the whipping cream; fold into the remaining gelatin mixture. Turn gelatin mixture into crumb-lined pan. Cover and chill 8 to 24 hours or until firm. Using foil, lift dessert from pan. To serve, cut dessert into squares. Top with Candied Lemon Slices, if desired. Makes 9 servings. Candied Lemon Slices In large skillet combine sugar and water; bring to boiling. Add lemons, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to a wire rack; cool. When slicing your lemons for the candied lemon slices, make sure your lemons do not have much pith, as the pith is bitter. If your lemons do have excess pith, save those particular lemons for juicing. Rate it Print Nutrition Facts (per serving) 359 Calories 22g Fat 37g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 359 % Daily Value * Total Fat 22g 28% Saturated Fat 12g 60% Cholesterol 60mg 20% Sodium 313mg 14% Total Carbohydrate 37g 13% Total Sugars 26g Protein 5g Vitamin C 2.4mg 12% Calcium 40.4mg 3% Iron 0.7mg 4% Potassium 74mg 2% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.